BEEF-AND-BOVRIL MEATBALLS
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 35 minutes
beef mince 500 g
parsley 2 T, chopped
onion 1, grated
free-range egg 1
breadcrumbs 50 g sea salt and white pepper, to taste oil, for frying
mashed potato, for serving
For the gravy:
onions 2, quartered
Bovril 1 T
water 1 cup
1 To make the meatballs, mix the mince, parsley, onion, egg, breadcrumbs and seasoning. Roll into small balls, approximately 5 cm in size. Heat the oil in a large pan. Cook the meatballs in batches over a medium heat. Cover with foil to keep warm.
2 To make the gravy, cook the onions in the same pan until golden brown. Add the Bovril and water. Simmer for 5 minutes.
3 To serve, spoon the meatballs into bowls, spoon over the gravy and mashed potato.
Cook’s note: Cover halved gem squash with olive oil and seasoning, then roast until tender. Serve with meatballs. DAIRY-FREE WINE: Kevin Arnold Shiraz 2019
COOK’S TIP:
The Bovril adds an instant hit of umami and is a great standby pantry staple to use instead of stock. Serve with wholegrain mustard mash and buttered gem squash.
MAKE AHEAD: Make a double batch of meatballs and freeze. You can then cook them from frozen – pan-fry, then finish off in the oven.
This story is from the January/February 2021 edition of Woolworths TASTE.
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This story is from the January/February 2021 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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